Scarlet discovered the baskets of wooden train tracks in the boy’s closet over the weekend and it has brought a flood of memories back of the boy’s toddler years. We spent countless hours building train tracks. Jack only ever wanted to build the track, with little interest in actually playing trains. Luke was the opposite, he would wait for Jack to get the track exactly how he liked it and then would take over, pushing trains along the tracks for hours. Even now, sitting at my computer, I can see their little heads leaned together, babbling and squabbling, taking turns laying on their tummies stretching tracks from the tv room onto the tile floor of the kitchen. It feels like yesterday and in the same breath a million years ago.
Scarlet seems to like both parts with the added twist of imagination weaved in. The trains have personalities and names. I found myself sitting on the floor playing with her yesterday, chatting a little bit, handing her pieces, listening to her turn the engines into a family with a sister and two brothers, a mom and a dad.
I’m trying to catch these little moments a little more. And mixed right in with the good and sweet is school delays and cancellations, ice storms, basketball practices, gymnastics, freelance work, out-of-town guests and all the regular life stuff that you can’t get away from.
So let’s get to what’s important: brown butter oatmeal cookies. I saw a link to an oatmeal cookie recipe on Cupcakes and Cashmere which sent me down the rabbit hole of Cooks Illustrated online which ultimately led me to this cookie recipe. I’ve made them twice, the first time subbing all-purpose flour for whole wheat pastry flour and the vegetable oil for coconut oil. The cookies tasted good but didn’t hold together well at all. The second time I followed the recipe to a T and they were amazing. This is one I’ll make again and again. The cookies have a wonderfully soft and chewy texture and the cinnamon mixed into the brown butter reminds me of a cinnamon roll. I can’t recommend them enough.
Brown Butter Oatmeal Cookies
- 1 cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 4 tablespoons unsalted butter
- ¼ teaspoon ground cinnamon
- ¾ cup dark brown sugar
- ½ cup (3 ½ ounces) granulated sugar
- ½ cup Vegetable oil
- 1 large egg plus 1 large yolk
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- ½ cup raisins
- 1 cup semi-sweet chocolate chips
Pre-heat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking sheet. In a small saucepan, melt butter over medium heat until the butter is fragrant and begins to slightly change color. Remove from heat and stir in cinnamon. Set aside to cool slightly. In a bowl, mix together the flour, salt and baking soda. In the bowl of a mixer, mix the butter, sugar and oil together until well blended. Mix in the eggs one at a time followed by the vanilla. Stir in the flour mixture until just combined. Stir in oats, raisins and chocolate chips. Scoop dough into balls and place two inches apart on a cookie sheet. Bake for 10-12 minutes until light brown. Try not to overcook! The cookies should be slightly crispy on the edges and soft in the middle.